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hudhud
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Khoubz eddar
09:11:32 PM Tuesday Oct 18, 2005


Here's an easy, basic recipe for khoubz eddar. Smells amazing as it bakes.. Variate any way you'd like, think of this as a simple template :) Of course "3inek mizanek" you have to get a feel for the texture of the dough. The measurements I suggest here are just to help get started, so tweak them any way that works for you.

Khoubz eddar
2 c. ssmide, semolina
scant 1 tspn salt
1-2 tbspn habat albarakah black seed or use sesame seed
1/3 c. olive oil
1 egg white
orange zest
3 tspns yeast in a mug of warm water with a pinch of sugar, let foam up in warm space for a few minutes before adding
1 egg yolk

Mix the semolina, salt, habat lbarakah, olive oil, egg white. Add the yeast to the dough, allow it to be absorbed gently. Begin to knead the dough, add lukewarm water as needed if dough gets too hard (or lukewarm milk if preferred-will help make a softer bread). Add orange zest. Continue to knead well until you hear lots of bubbles popping and texture is good, holding shape well, smooth, springy when you push a finger into the dough. Shape into a round, rectangle, braid, whatever shape preferred, place on a wide greased bread pan, brush with egg yolk. Cover and let rise in warm space or in oven until dough about doubles in size. Bake at about 375 degrees F for 35-40 minutes, or until well baked. Remove and place on wire rack. Serve still slightly warm, or warm before presenting. For breakfast it's best with honey or home-made fruit preserves like apricot or quince. Enjoy!


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9:12 pm    August 13, 2007

Hajar Ayaou message
8
Geeeeze I only posted that comment once!
·

8:42 pm    August 12, 2007
Hajar Ayaou
7
I couldn't find 1/10th of what I needed for cooking and/or baking when I lived in Oujda until 2005.
·

8:41 pm    August 12, 2007
Hajar Ayaou
6
I couldn't find 1/10th of what I needed for cooking and/or baking when I lived in Oujda until 2005.
·

5:39 pm    March 4, 2007

hudhud message
5
added a spoonful of clear light honey came out really good!

wonder what this would be like with lemon zest.. and a bit of ginger maybe?? hmm...

·

11:43 am    November 12, 2005

hudhud message
4
tweaked this a bit today. used 1/4 cup olive oil, and about 1/2 cup milk. i realized the olive oil doesn't let it rise as much, so better to use less. also the milk makes it softer (just make sure it's lukewarm, not cold nor hot)
·

2:40 pm    October 19, 2005

hudhud message
3
Sorry Rasta you'd probably recognize it by sinouj maybe? my brain had to catch up today ;) here's some other names for it.
black seed
habbat lbarakah
habbah sawdah
sinouj
black cumin
kalounji
Nigella sativa
fennel flower
black caraway seed (carwiya)
·

9:29 am    October 19, 2005

hudhud message
2
1
i thought oujdis call it the same? in english it's called the black seed, or nigella sativa. sold in just about any middle eastern supermarket, just walk in and ask em for habbat lbarakah :)
·

6:35 am    October 19, 2005

Rasta Gnawi message
1
Thanks for recipe. What is habbat el barakah? Maybe it has a different name in oujda.
·

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